Big Mac Potato Skins & Stuffed Potatoes (with Jazzed Up 'Special Sauce'

• Gluten free

• Meat

  • 1 Bacon, cooked
  • 1 lb Ground sirloin

• Produce

  • 2 large Cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 head Iceberg lettuce
  • 1/2 tsp Onion powder
  • 1 Roma tomatoes, small
  • 4 Russet potatoes, large
  • 1 Yellow onion - finely diced (about 1/2 heaping cup, small

• Condiments

  • 5/16 cup Catsup
  • 1 Dill pickles
  • 1/2 cup Mayonnaise
  • 1 tbsp Mustard, yellow
  • 2 tsp Sweet pickle relish
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 tsp Paprika
  • 1 cup Sea salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tsp Distilled white vinegar
  • 2 tbsp Olive oil, Extra Virgin
  • 1 tbsp Olive oil

• Dairy

  • 1 Butter
  • 1 Colby jack cheese

Found on nospoonnecessary.com

Description

Ingredients

• Potatoes:
• 4 large Russet Potatoes – washed and dried
• 2 TBS Extra Virgin Olive Oil
• 1 Cup Sea Salt, plus more for rubbing on potatoes
• Filling:
• 1 TBS Olive Oil
• 1 small Yellow Onion – finely diced (about ½ heaping cup)
• 2 large Cloves of Garlic - minced
• 1 Pound Ground Sirloin (can substitute any form of ground beef, chicken, turkey, bison)
• ¾ tsp Kosher Salt
• ¼ tsp Black Pepper
• ¼ Cup Ketchup
• 1 TBS Yellow Mustard
• 2 tsp Worcestershire sauce
• Optional Toppings:
• Butter, to taste
• Colby Jack Cheese – grated (can substitute American or Sharp Cheddar)
• Cooked Bacon - diced
• Roma Tomatoes – small dice
• Dill Pickles – thinly sliced
• 1 head of Iceberg Lettuce - shredded
• Special Sauce:
• ½ Cup Mayonnaise
• 1 heaping TBS Ketchup
• 2 tsp Sweet Pickle Relish
• 1 tsp Distilled White Vinegar
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• 1 tsp Paprika
• 1 tsp Sugar
• ¼ tsp Kosher Salt
• ¼ tsp Black Pepper

Directions

• Preheat oven to 425 degrees F. Pour sea salt (1 cup) into a large baking dish, and spread out evenly across the bottom of the dish. Set aside.
• Pierce holes in the potatoes several times, evenly all around potato. Generously apply olive oil to the potato skin, using your hands to rub oil all over. Sprinkle potato generously with sea salt and place in baking dish, on top of sea salt, evenly spacing potatoes apart.
• Bake in the oven for 30 minutes. Remove and flip potatoes over. Continue baking an additional 30-45 minutes, or until potatoes are cook through and can be evenly pierced with a fork. Transfer potatoes to a clean work surface and discard sea salt from baking dish.
• Meanwhile, make the special sauce: Combine all ingredients in a mixing bowl. Whisk to combine. Taste and adjust seasoning. Set in the refrigerator until ready to use.
• And, prepare the filling: heat olive oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 3-4 minutes. Add the garlic and sauté until fragrant, 30 seconds – 1 minute. Add the ground beef, salt and pepper. Cook until browned and cook throughout, about 5-7 minutes. Reduce heat to low (or warm) and use a slotted spoon to remove beef/onion mixture to a bowl or paper towel lined plate. Drain fat from skillet and return beef/onion mixture to skillet. Add the ketchup, mustard and Worcestershire. Stir to combine. Taste and adjust for seasoning.
• When potatoes are fully cooked: Adjust oven temperature to Broil.
• For Stuffed Potatoes: Split open each potato by making a deep slit, lengthwise, in the top of the potato. Use hands to gently push ends of potatoes inwards to open potato. Scoop out about 1-2 tablespoons of the flesh and reserve for another use (or eat it!). Stuff each potato with ¼th of the meat mixture and grated cheese. Transfer potato back to (now empty) baking dish. Broil for 2-4 minutes, or until cheese is melted.
• For Potato Skins: Prepare a baking sheet with aluminum foil and spray with non-stick cooking spray. Slice each potato, lengthwise, in half. Use a spoon to scoop out the flesh of each potato half, leaving about ¼’’ of potato on skin. Eat, or reserve for another use, removed potato flesh. Use a pastry brush to apply melted butter to the inside of each potato skin (optional). Season with salt and pepper. Place the potatoes on a prepared sheet pan, evenly spaced apart, flesh side up. Stuff each potato skin with meat mixture and grated cheese. Transfer to oven and from for 2-4 minutes, or until cheese is melted.
• To Finish & Serve Both Types of Potatoes: Top evenly, with bacon, tomatoes, pickles, and lettuce. Drizzle with special sauce. Serve (and devour) immediately.